Name: Slow-Cooked Vegetable Wild Rice Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 6 cups reduced-sodium vegetable broth -; 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes -; 2 celery ribs, sliced -; 2 medium carrots, chopped -; 1-3/4 cups sliced baby portobello mushrooms -; 1 medium onion, chopped -; 1 medium parsnip, peeled and chopped -; 1 medium sweet potato, peeled and cubed -; 1 medium green pepper, chopped -; 1 cup uncooked wild rice -; 2 garlic cloves, minced -; 3/4 teaspoon salt -; 1/4 teaspoon pepper -; 2 bay leaves -; 2 fresh thyme sprigs, plus more for optional topping -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Vegetable Wild Rice Soup

1. 6 cups reduced-sodium vegetable broth -

2. 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes -

3. 2 celery ribs, sliced -

4. 2 medium carrots, chopped -

5. 1-3/4 cups sliced baby portobello mushrooms -

6. 1 medium onion, chopped -

7. 1 medium parsnip, peeled and chopped -

8. 1 medium sweet potato, peeled and cubed -

9. 1 medium green pepper, chopped -

10. 1 cup uncooked wild rice -

11. 2 garlic cloves, minced -

12. 3/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 2 bay leaves -

15. 2 fresh thyme sprigs, plus more for optional topping -

How to cook deliciously - Slow-Cooked Vegetable Wild Rice Soup

1. Stage

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over each serving.